The efficacy of 3-min-dip treatments with 3% sodium carbonate solutions at 20 or 50 °C was tested on lemons individually, not hermetically, sealed within low density polyethylene (LDPE) bags. Before sealing, treated lemons were rinsed (SCR) or not rinsed (SC) with fresh water. SC treatment almost completely inhibited green mold (Penicillium digitatum) development in wound-artificially inoculated lemons both wrapped and not wrapped after 15 d at 5 °C followed by 7 d at 20 °C or in those stored for 10 d at 20 °C. In SCR lemons, decay control ...
